Lemony Tarragon Vinaigrette

1. 1
   prep · ~2 min

   Mince the garlic and chop the tarragon.

   1.Peel 1 small garlic clove and mince finely.

   2.Pluck tarragon leaves from stems and chop until you have 1 tablespoon.
2. 2
   mix · ~1 min

   Dissolve salt and build the base.

   1.In a small mixing bowl, combine lemon juice, mustard, honey, minced garlic, salt, and pepper.

   2.Whisk until salt dissolves and mixture is smooth (30 seconds).

   TIPDissolving salt in the acid before adding oil prevents a grainy dressing.
3. 3
   mix · ~2 min

   Emulsify with olive oil.

   Drizzle the olive oil in a slow, steady stream while whisking constantly until the dressing thickens and turns creamy in color.

   TIPKeep whisking — stopping early lets the oil and acid separate.
4. 4
   mix · ~1 min

   Fold in the fresh tarragon.

   Stir in the chopped tarragon. Taste and adjust with an extra pinch of salt or squeeze of lemon if needed.

5. 5
   serve

   Transfer to a jar and serve or store.

   Pour the vinaigrette into a clean jar with a lid. Shake well before each use. Keeps refrigerated for up to 5 days.

   TIPLet chilled dressing sit at room temperature for 5 minutes and shake well — olive oil firms up when cold.

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